Directions

On waxed paper, combine flour, baking soda, and salt; set aside. In large bowl, with mixer on medium speed, beat butter, sugars, and corn syrup until just creamy. Beat in eggs and vanilla until blended. Reduce speed to low. In 2 batches, add flour mixture, beating between batches until just blended. Stir in two-thirds of walnuts, cranberries, and chocolate pieces. Refrigerate dough 15 minutes or up to 1 day.

Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies, layered with waxed paper, in airtight containers in refrigerator for up to 1 week or in freezer for up to 1 month.